Roasted Pheasant with Pear Sauce
Roasted pheasant with pear sauce is a recipe featuring fresh ingredients from the pheasant category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 pheasants (about 800 g)
- Salt
- black pepper (freshly ground)
- a handful of tarragon
- 60 g Butter
- 150 ml dry white wine
- 1 onion
- 1 tbsp butter
- 1 tbsp flour
- 200 ml dry white wine
- 80 g Roquefort cheese
- 150 ml Heavy Cream
- Salt
- black pepper (freshly ground)
- 1 pear
- Tarragon for garnish
Instructions
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1.
Preheat the oven to 180°C (356°F) with both fan and conventional heat.
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2.
Rinse the pheasants and pat them dry. Season the inside with salt and pepper, then stuff with the tarragon that has been rubbed on the outside. Secure with toothpicks and place breast‑side up in a roasting pan. Melt butter in a small saucepan, season with salt and pepper, and brush the pheasants with this butter. Roast for about 40 minutes, brushing occasionally and adding a splash of wine as needed.
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3.
For the sauce, peel and finely dice the onion. Sauté it in hot butter until translucent. Stir in flour and deglaze with white wine. Simmer for a few minutes. Gradually fold in the crumbled Roquefort and add the cream, cooking until thickened. Season with salt and pepper. Peel the pear, quarter it, remove the core, and cut each quarter into thin strips. Warm them in the sauce.
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4.
Remove the pheasants from the oven, quarter them, and serve two pieces per dish on deep plates with the sauce poured over. Garnish with tarragon.
